RT Journal Article
T1 The chemical, microbiological and volatile composition of kefir-like beverages produced from red table grape juice in repeated 24-h fed-batch subcultures
A1 Bazán Tantaleán, Delicia Liliana
A1 Garcia Del Rio, Pablo
A1 Domínguez González, José Manuel
A1 Cortés Diéguez, Sandra Maria
A1 Mejuto Fernández, Juan Carlos
A1 Pérez Guerra, Nelson
K1 2302.12 Fermentación
K1 3302.02 Tecnología de la Fermentación
K1 3309.18 Bebidas no Alcohólicas
K1 2210 Química Física
AB The aim of this work was to study the production of kefir-like beverages via the fed-batch fermentation of red table grape juice at initial pHs of 3.99 (fermentation A) and 5.99 (fermentation B) with kefir grains during 4 repeated 24-h fed-batch subcultures. All kefir-like beverages (KLB) were characterized by low alcoholic grade (≤3.6%, v/v) and lactic and acetic acid concentrations. The beverages obtained from fermentation B had lower concentrations of sugars and higher microbial counts than the KLB obtained in fermentation A. Additionally, the KLB samples from fermentation B were the most aromatic and had the highest contents of alcohols, esters, aldehydes and organic acids, in contrast with the nonfermented juice and KLB from fermentation A. These results indicate the possibility of obtaining red table grape KLB with their own distinctive aromatic characteristics and high content in probiotic viable cells, contributing to the valorization of this fruit.
PB Foods
SN 23048158
YR 2022
FD 2022-10-07
LK http://hdl.handle.net/11093/3957
UL http://hdl.handle.net/11093/3957
LA eng
NO Foods, 11(19): 3117 (2022)
NO Ministerio de Ciencia, Innovación y Universidades | Ref. FPU16/04077
DS Investigo
RD 04-dic-2024